Comments on: a fine mess

By: Fall is here…what to cook? « blah blah birds

Fall is here…what to cook? « blah blah birds — Thu, 13 Sep 2012 09:02:57 +0000

[...] Raw Collard Green Slaw - Gotta keep those greens alive in the winter. This is similar to the marinated collard greens at Whole Foods. Have you had those? [...]

By: Cat

Cat — Thu, 08 Jul 2010 18:01:10 +0000

Thanks! I love that poem. I’m inspired to grow more collards next year!

By: Susan

Susan — Fri, 14 Aug 2009 11:26:25 +0000

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Susan

By: zahavah

zahavah — Thu, 13 Aug 2009 19:38:26 +0000

Blue Jean Gourmet – Thanks for dropping by and giving your Southern input. And I forgot — I did add a little sugar after tasting to cut the bite — ahh, the beauty of editing. I’m only starting to use these dark leafy greens – collard, kale, chard – exposed via my CSA and having fun experimenting. I’ve been doing a quick saute of chard and piling onto hummus to fill a wrap – but that’s my own fusion flavor profile. I like your idea of adding to soba and tofu – very comforting.

By: bluejeangourmet

bluejeangourmet — Thu, 13 Aug 2009 16:59:31 +0000

I love Asian flavors with greens as an alternative to Southern-style, cooked with rendered pork fat (which is obviously not an option for you anyway!) I grew up in Tennessee & do love old-fashioned greens, but had to figure out a healthier option in grad school.

Often, I’ll use these same flavors (minus the carrot) and quick-saute greens like collard, kale, or even swiss chard, taking a little edge off the bitterness with a tiny bit of sugar. With soba noodles & tofu, a great dinner.